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Black Poppyseeds Cloverleaf Dinner Rolls

Wednesday, March 5, 2014

Black Poppyseeds Cloverleaf dinner rolls have a soft,buttery and super fluffy texture than a usual dinner rolls, this dinner rolls are really easy to split and enjoy with your favourite spreads.The addition of the black poppy seeds do give a wonderful nuttiness to this spongy dinner rolls. Also these dinner rolls goes awesome with a meats, hot warm soups or creamy gravies when served during a dinner. They stay simply pect for more than a two days if they are conserved in an air tight container.Obviously these cute rolls are very addictive and half of my dinner rolls get vanished quickly once they came out of the oven.

Shaping a cloverleaf rolls are very much easier than you may think, just make a bread dough and pinch the dough into small balls. Drop three of those balls in a muffin tin and let them rise , once they get baked you can get these cute looking,buttery cloverleaf dinner rolls. I brushed my rolls with melted butter,you can also brush them with egg yolks to make them more appealing with a shiny crust.As i told in my previous post, this wonderful bake is for this months long blogging marathon with B as alphabet under baked dishes as theme.



3cups All purpose flour
1tbsp Active dry yeast
1/4cup Sugar+1tbsp Sugar (for yeast)
1/4cup Softened butter
2tbsp Black poppyseeds
1no Eggs
1/2tsp Salt
1/2cup Warm Milk
Melted butter (for brushing)

In a bowl, dissolve the yeast with warm milk,sugar and let it stand for 5minutes until the yeast turns foamy.

Now take the butter,sugar,egg in a bowl and beat it, add in the flour,black poppyseeds and foamy yeast and knead as a stiff dough.

Dust the dough and knead for 8-10minutes until the dough turns soft and elastic.Place the dough in a greased bowl and cover it.

Let it rise in a warm place until the dough gets doubled about 2 hours.

Grease a 12cup muffin pan generously.

Punch down the dough on a lightly floured work surface. Divide the dough into 36 equal pieces.

On a clean surface, roll each piece into a smooth ball and place 3 balls,side by side  in each muffin cup.

Cover the muffin tin loosely with plastic wrap and keep asie until doubled in size for 20 minutes.

Meanwhile, preheat the oven to 350 F.

Remove the plastic wrap from the rolls.Brush the rolls with melted butter.

Bake the rolls until golden brown, about 15-20 minutes.

 Let cool in the pan for 5 minutes, then transfer to a wire rack.

Serve warm.


Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );